One of my favourite light linguini dishes is Pasta Puttanesca and it was originally founded by a gentleman Mr. Aldo Fabrizzi on Boulevard Via Veneto in Roma ... Here is my Red Marinara sauce recipe, however, I would truly enjoy hearing from all of you, How do you Puttanesca.

For the sauce
1. Chop the anchovy fillets and the olives, peel the garlic cloves, squeeze and drain the capers if needed.
2. Heat the oil in the saucepan, then pour in the garlic, and cook it on low fire for some minute. Remove the garlic from the pan when it starts turning brown.
3. Add the chopped anchovy fillets, stir with a wooden spoon for a couple of minutes, mashing them.
4. Add tomatoes, olives, capers and stir for a couple of minutes.
5. Add chilli powder and sugar. Stir well.
6. After 20 minutes, add the parsley and the oregano and stir well, then add salt to taste.
7. Cook slowly for other 5/10 minutes, without cover.

For the pasta
1. Bring a large pot of water to a rolling boil, then add the coarse salt, wait a couple of minutes and add the spaghetti. Stir them a couple of time while cooking to separate them.
2. Fill a large bowl with hot water.
3. Cook the spaghetti (follow the cooking time print on the package, or start tasting them after 6 minutes).
4. Empty the bowl, drain the spaghetti, put the warm sauce in the bowl, add the spaghetti, stir well and serve at once (I don't add any grated cheese in my puttanesca).

the variation of Puttanesca that I make most often uses a bit of pancetta with the olive oil, has some onion as well as the garlic, and uses kalamata olives or green Sicilian olives (so much flavor!)
I use canned tomatoes.
I love this sauce.

And about the olives, I try to use olive taggiasche from Liguria when I find them (and when I feel like stoning them...). They are my favorite black little variety. For the green ones, my favorites are the olive di Cerignola, from Puglia.